Tau Suan (Sweet Mung Bean Soup)

    1 hour 5 mins

    One of my favorite snacks. It just always hits the spot when I need something sweet and comforting.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 4 

    • 150 g split mung beans, soaked for 30 minutes
    • 480 ml water
    • 2 tablespoons tapioca starch
    • 5 tablespoons sugar, or to taste
    • 200 ml coconut milk
    • 1 large pinch salt

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Steam the mung beans for about 20 minutes over high heat until soft and cooked through. Set aside.
    2. Bring 400 ml of the water to a soft simmer. Mix the remaining water with the tapioca starch to a slushy. Add to the simmering water. Stir well to avoid clumps. Simmer until water mixture thickens.
    3. Add the sugar and bring back to a simmer.
    4. Add the mung beans and carefully stir them in, taking care not to mash them up too much.
    5. In a different saucepan heat coconut milk until liquid. Add salt.
    6. To serve pour warm or hot mung bean soup into a bowl. Top with coconut milk.

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